I had not made latkes before, but we really enjoyed this recipe. A few suggestions: If you prefer a crispy latke, loosely pack the mixture and make the patties very thin. Briefly let the patties drain on paper towels and keep them warm in the oven. I'll serve them again as an appetizer or along with veggies and eggs for breakfast.
These sweet-savory pancakes get irresistibly crisp from pan-frying. Keep cooked latkes warm in a 200° oven as you prepare the next batch. Serve with a dollop of fat-free sour cream if you want a tangy adornment.
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- Calories: 235
- Fat: 10.6g
- Saturated fat: 0.8g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 3.2g
- Protein: 3.6g
- Carbohydrate: 31.3g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 302mg
- Calcium: 4mg
- 6 cups shredded peeled Yukon gold potatoes (about 2 pounds)
- 2 cups shredded Gala or Honeycrisp apples (about 2 medium)
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 6 tablespoons canola oil, divided
- 1 teaspoon turbinado or granulated sugar
- 1. Combine potatoes, apples, and 1 teaspoon salt in a colander. Let stand 20 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 1/2 teaspoon salt, and pepper in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to potato mixture; toss well to combine.
- 2. Heat a 12-inch nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Add potato mixture in 1/3-cupfuls to pan to form 4 latkes; flatten slightly. Cook 6 minutes on each side or until golden brown. Remove latkes from pan; keep warm. Repeat procedure 3 more times with remaining oil and potato mixture. Sprinkle latkes evenly with sugar.
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